Crispy and Nutty Whole Sesame Yam Pancakes
Making Nutritious and Flavorful Whole Sesame Yam Pancakes
Yam is often called ‘the eel of the mountains’ for its remarkable invigorating properties. It’s rich in mucin, a viscous substance that helps protect the stomach lining. However, its nutrients can be destroyed by heat, so it’s best consumed raw or blended with milk and honey. To store yams, leave the soil and roots intact, dry them in a cool place for a day, then seal them tightly in newspaper or plastic wrap and refrigerate. Today, following a recipe from Man-gae, we’ll make Whole Sesame Yam Pancakes. These pancakes offer a delightful combination of nutty flavor and the soft texture of yam.
Ingredients- 1 large yam
- 1/2 cup pancake mix
- 1/2 cup water
- 1/3 cup whole sesame seeds
- 1/3 cup black sesame seeds
- Plenty of cooking oil for frying
Cooking Instructions
Step 1
Prepare the yam. It’s okay if your yam is broken into pieces during shipping, as yam is quite soft. Start by preparing one large yam.
Step 2
Peel and slice the yam. For hygiene, wear disposable gloves and use a vegetable peeler to remove the yam’s skin. Then, slice it into rounds about 0.5 cm thick.
Step 3
Prepare the batter ingredients. Measure out 1/2 cup of pancake mix and 1/2 cup of water in equal proportions.
Step 4
Make the delicious batter. Combine the pancake mix and water in a bowl and mix thoroughly until smooth, ensuring there are no lumps. Adjust the consistency so it’s neither too thin nor too thick.
Step 5
Prepare the sesame seeds for a nutty flavor. Measure 1/3 cup each of whole sesame seeds and black sesame seeds. It’s best not to use all the seeds at once. Add them gradually as you cook the yam pancakes. This way, you’ll get a richer sesame flavor and use all the seeds efficiently without any waste.
Step 6
Coat the yam slices with batter. Dip the sliced yam into the prepared batter, ensuring both sides are evenly coated. The yam’s natural stickiness will help the batter adhere well.
Step 7
Apply sesame seeds to one side only. Place the battered yam slices onto the whole or black sesame seeds, pressing gently so the seeds adhere to just one side. Be careful not to coat both sides with sesame seeds. This is crucial for achieving a crispy texture on the side without sesame seeds.
Step 8
Fry until golden brown. Heat a generous amount of cooking oil in a pan over medium-high heat. Once the oil is hot, carefully place the yam slices into the pan with the side *without* sesame seeds facing down first. For the side with sesame seeds, cook it only briefly after flipping to prevent burning, as the seeds can char easily. This method ensures the pancakes are crispy on the outside and tender on the inside.
Step 9
Whole Sesame Yam Pancakes are ready! Your delicious Whole Sesame Yam Pancakes are complete. We recommend serving them with a sweet and tangy dipping sauce. For the sauce, mix soy sauce, vinegar, and water in a 1:1:1 ratio. You can add a few more sesame seeds to the sauce if you like. Enjoy the fantastic combination of nutty sesame and soft yam!
